Warm Brussels Sprouts, honeynut squash, sweet potatoes, and pear salad (Gluten Free)
Ingredients
- 4 cups brussels sprouts ends trimmed
- 1 cup sweet potato peeled, diced into ¼” cubes
- 1 cup honeynut squash peeled, diced into ¼” cubes
- 2 tablespoons avocado oil
- Sea salt and pepper
- 2 large unpeeled bartlett pear firm to the touch, cored and diced
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon fine sea salt plus more to season salad
- 2 tablespoons date syrup or honey, plus more to taste
- ¾ cup toasted cooled macadamia nuts, walnuts, or pecans lightly crushed or coarsely chopped
- ½ cup crumbled gruyere, goat or feta cheese
Instructions
- Preheat oven to 425F degrees, and line a large sheet pan with parchment paper.
- Peel and dice sweet potatoes and honeynut squash into ¼” cubes, season with salt and pepper, and drizzle with avocado oil. Mix to combine and spread evenly on the sheet pan and bake for about 20-25 minutes until edges are golden brown. Set aside.
- In a food processor, add brussels sprouts (in 2 batches) and pulse until the brussels sprouts are finely shredded. Set aside, then core and dice the pears into ¼” cubes and set aside.
- In a large bowl, add balsamic vinegar, olive oil, sea salt, and date syrup, then whisk to combine.
- Into the same large bowl, add brussel sprouts, sweet potatoes, honeynut squash and pears, then use a wooden spoon to toss with dressing. Top with chopped nuts and crumbled cheese and serve immediately.
- This can be made ahead and refrigerated, but pour the dressing over the vegetables right before serving.